2 egg yolks
1/3 cup granulated sugar
1 tsp. fresh lemon juice
1/4 cup milk
1 tbsp. sweet kosher wine, such as Concord grape wine
1 tbsp. olive oil, plus more for frying
1 1/2 cups all-purpose flour
1/4 tsp. salt
Sifted confectioners' sugar for sprinkling
In a large bowl, using a handheld electric mixer, beat the egg yolks on high speed until well blended, then beat in the granulated sugar. Beat in the lemon juice, milk, wine and the 1 tbsp. olive oil. Reduce the speed to low and gradually add the flour and salt, beating well after each addition. Turn the dough out onto a floured board and knead until smooth. Cover with a kitchen towel and let rest for 30 minutes.
Roll out the dough to 1/8 inch thickness. Using a pastry cutter or a sharp knife, cut the dough into strips 6 inches long and 3/4 inch wide. Tie each strip into a knot so the ends resemble thin butterfly wings.
Line a baking sheet with paper towels. In a deep fryer or deep, heavy pot over medium-high heat, pour in oil to a depth of 5 inches and heat to 370°F (187 degrees C) on a deep-frying thermometer. Working in batches, fry the cookies, turning once, until golden brown on both sides, about 3 minutes. Using a slotted spoon, transfer the cookies to the prepared baking sheet. Let cool, then sprinkle with confectioners' sugar. Makes about 24 cookies.
Source: Adapted from, The Gourmet Jewish Cookbook by Judy Zeidler
Date: November 30, 2003